Description
A rich and hearty Bacon Cheeseburger Soup featuring ground beef, crispy bacon, tender potatoes, and creamy cheddar cheese in a savory broth with a hint of spice. This comforting soup is perfect for any occasion where you crave the flavors of a classic cheeseburger in a warm, satisfying bowl.
Ingredients
Scale
Meat and Dairy
- 1 pound ground beef
- 8 slices bacon, diced
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
Vegetables and Aromatics
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups peeled and diced potatoes
- 2 tablespoons chopped green onions, for garnish
Liquids and Canned Goods
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
Condiments and Seasonings
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons all-purpose flour
- 1/4 cup water
Instructions
- Cook the bacon: In a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pot for added flavor.
- Sauté onion and garlic: Add the chopped onion and minced garlic to the pot with the bacon fat. Sauté until the onion becomes translucent and fragrant, about 3-5 minutes.
- Brown the ground beef: Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned thoroughly, about 6-8 minutes. Drain excess fat if necessary to keep the soup from becoming greasy.
- Add liquids and vegetables: Stir in the chicken broth, peeled and diced potatoes, and undrained diced tomatoes. Bring the mixture to a boil to start cooking the potatoes.
- Simmer potatoes: Once boiling, reduce heat to a simmer. Cover the pot and cook for 10-15 minutes or until the potatoes are tender when pierced with a fork.
- Make flour slurry: In a small bowl, mix the all-purpose flour with water to create a slurry. This will help thicken the soup without lumps.
- Thicken the soup: Stir the flour slurry into the simmering soup and continue simmering for a few minutes to thicken it slightly.
- Add cream and seasonings: Stir in the heavy cream, ketchup, Worcestershire sauce, salt, black pepper, and optional red pepper flakes. Mix well to unite all the flavors.
- Melt in the cheese: Gradually add shredded cheddar cheese in batches, stirring continuously until the cheese is melted and the soup is smooth and creamy.
- Combine bacon and finish: Stir the cooked bacon pieces back into the soup, reserving some for garnish. Allow everything to warm through for a minute or two.
- Serve: Ladle the hot soup into bowls and garnish with the reserved crispy bacon and chopped green onions for a fresh touch.
Notes
- For a thicker soup, increase the flour in the slurry by 1 tablespoon.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
- For a spicier kick, add extra red pepper flakes or a dash of hot sauce.
- This soup can be made ahead and reheated; store leftovers in an airtight container in the refrigerator for up to 3 days.
- Vegetarian variation: omit bacon and ground beef, substitute vegetable broth, and add mushrooms or lentils for texture.
